The RICOTTA AND TUSCAN KALE RAVIOLI are an extremely delicate first course, combining tradition and a hint of innovation for the delight of the palate. They are perfect for many occasions, even for meals with refined guests, thanks to their deliciousness and the delightful balance of the ingredients.
Making these ravioli naturally takes a little time, as is always the case with filled fresh pasta, but if you follow the step-by-step photo recipe below you won’t encounter any difficulties. It will be enough to get the few necessary ingredients and then follow the various steps until you reach the result. Because of the delicate thin-rolled sheet and the mild but flavorful filling, I believe these ravioli are best dressed with butter and sage to enhance their aromas and flavors. Of course, as good Italians, don’t forget to finish everything with fresh Parmesan.
In autumn and winter try my PUMPKIN AND RICOTTA TORTELLI.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 2/3 cups all-purpose flour
- 2 eggs (medium, at room temperature)
- 1 tbsp extra virgin olive oil
- to taste salt
- 5.3 oz Tuscan kale (weight after cleaning)
- 1 1/4 cups whole-milk ricotta
- 3/4 cup grated Parmesan
- to taste salt
YOU’LL NEED FOR THE RICOTTA AND TUSCAN KALE RAVIOLI
- 2 Bowls
- 1 Pasta machine
- 1 Food processor
- 1 Pot
- 1 Pan
- 1 Mold for ravioli
PREPARATION RICOTTA AND TUSCAN KALE RAVIOLI
Trim the Tuscan kale, removing the central rib from the leaves, and wash them under running water. Boil them in plenty of salted water for 5 minutes.
Drain them into ice water and let them cool. Then squeeze out the excess water, place them in a food processor with the salt and chop them. You can also do this by knife.
In a bowl put the ricotta (well drained), the chopped kale, the Parmesan and the salt. Mix everything well, cover with plastic wrap and transfer to the fridge to firm up for 1 hour.
Sift the flour into a bowl or onto a work surface, and make a well in the center with your hands.
Break the eggs into the well and add a pinch of salt and the olive oil. Knead everything until you obtain a smooth, soft dough. If it turns out dry, add a little water. If it is too sticky, add some flour.
Once the dough is made, wrap it in plastic wrap and let it rest for 30 minutes.
If after forming the ravioli you decide to freeze them, I recommend not salting the dough, because if not cooked immediately it tends to darken.
Roll out the pasta using a fresh pasta machine to number 2. The sheet should be thin enough to enhance the flavor of the filling.
Place small mounds of filling (a teaspoon) on the sheets, spaced apart. If you have one, use the lightly floured ravioli mold.
Brush with a little water and cover with another sheet of pasta. With the help of a pastry wheel cut the pasta giving it the classic ravioli shape. Arrange the ravioli on a tray dusted with flour.
Place the butter and sage in a pan and melt over low heat. Meanwhile, cook the ravioli in plenty of boiling salted water.
Add a little of the ravioli cooking water to the pan and shake the pan to create an emulsion and a thick, whitish cream.
Drain the ravioli into the pan and toss them to coat: your ricotta and Tuscan kale ravioli are ready. Plate and serve sprinkled with plenty of Parmesan.
